1. Soak ribs for half an hour to remove blood
2. Drain the water (or soak up with kitchen paper)
3. Add half a spoon of sugar
4. Add half a spoon of peanut oil
5. Add shredded ginger, cover with plastic wrap and put in the refrigerator to marinate for 3 to 4 hours (marinate in the morning and steam at noon)
6. Rinse the Yangjiang tempeh, mince garlic, and shred ginger
7.
Take the marinated ribs out of the refrigerator, add salt, pepper, tempeh, minced garlic and rice wine, mix well and marinate for 15 minutes
8. Add thick wet starch (the sweet potato starch is melted with a little water)
9. Steam with rice (single steaming takes about 15 minutes)
Tips:1. Adding sugar can make the pork ribs feel crispy. If you don't like it, you can omit this step.
2. Adding rice wine makes the ribs easier to detach, which makes it more convenient to eat. You can also use rice wine instead of rice wine without rice wine. 3. Add oil and starch to lock the gravy
